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Oast Beef with Yorkshire Puddding

Beef for roasting should be carefully trimmed, rubbed with salt and pepper, and then skewered and tied into shape. The lean parts should be rubbed with drippings and the whole well dredged with flour. The roast should then be placed, lean slide upward, in a pan on a trivet or rack, and set in a hot oven to sear quickly and thus prevent an escape of the juices. When the meat has been lightly crusted, the heat may be moderated and the roasting continued. Ten minutes to each pound of beef is a sufficient allowance of time if a rare roast is desired; if the meat is liked well done, twelve minutes or more should be allowed to a pound. Half a hour before the meat is done, if Yorkshire pudding is to be served with it, pour out all drippings, return the meat to the pan, and have the pudding ready to put in.